Wednesday, June 30, 2010

Cauliflower Potato Leek Soup

2 heads of cauliflower cut up
4 potatoes quartered
2 leeks chopped
250 ml or more of chicken/vegetable stock
Dried Oregano
Dried Thyme Or used some Mixed Herbs
One yellow onion diced
4 pips of garlic smashed
some butter
some thick cream (optional)
Chopped English Parsley
Salt & Pepper

In a deep pan (I used a pressure cooker), saute the onions and garlic in some butter then add the leeks and saute further. Next add in the potatoes and cauliflower followed by the dried herbs and pepper. Let this cook for about 8 minutes then add the stock and taste for salt. Cover the cooker and let it simmer for about 20 minutes (or longer if required). Uncover and use a hand held blender and blend the contents. Lastly add the thick cream if using and garnish with some chopped English parsley.


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